Directions

1. Preheat the oven to 400° F and spray a rectangular baking dish with non-stick cooking spray and set aside

2. Pat dry your shrimp and season both sides with cumin, salt and pepper

3. Heat a large skillet over medium heat and add 1 tbsp oil and shrimp in a single layer

4. Let shrimp cook for about 2 minutes per side or until they’re cooked through. Set aside. Wipe skillet clean and add another tbsp olive oil to the skillet over medium heat

5. Add about 1/2 the bag of frozen style Mexican street corn to the skillet. Let the street corn cook for about 4-5 minutes or until almost melted, stirring around occasionally

6. Next add the fire roasted peppers and onions to the skillet. Cook for another 2-3 minutes or until the peppers and onions are softened and no longer frozen

7. Remove from heat

8. Evenly distribute the Mexican style corn, peppers/onions and shrimp in each tortilla one by one. Use a slotted spoon to get rid of some of the liquid, this helps the tortillas hold up better. You don’t want them to be too heavy

9. Roll up each stuffed tortilla place it in the prepared baking dish with the fold facing down

10. Pour enchilada sauce over everything then top with pepper jack

11. Bake for 18-20 minutes

12. Top with optional toppings and enjoy!